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Crunchy Winter “Pesto” with Parsley and Almonds with Angel Hair Pasta

winterpesto

This is the dinner I make for myself when no one else is around. It is grown up pasta with butter and cheese. Fresh green herbs, tangy lemon and crunchy almonds make my kind of happy. I toss a salad, light a candle, set the table for one and watch one of those food travel shows where they eat something that makes me laugh, the perfect perfect dinner after a long week of cooking.

You need:

A large handful of flat leaf parsley (mix in any other leafy fresh herbs, like mint sage, arugula or oregano).
¾ cup almonds
3 cloves of garlic
2-3 tablespoons of olive oil
A goodly amount of Parmesan cheese
A pinch or two of red pepper flakes (optional)
A small pat of butter (optional)
A tangy squeeze or two of lemon
1 pound angel hair pasta

To make 6 servings (dinner for today, lunch for tomorrow):

Start a big pot of water boiling for the pasta, salt it so it almost tastes like the sea. Chop the herbs and put half aside. Top the remaining herbs with the almonds, garlic and a sprinkle of salt and chop them all together making a rough “pesto”.

Heat a skillet on medium, drizzle on the olive oil, throw on the herbs and almonds, stirring and letting the almonds and garlic turn gently golden.

Your pasta water should be boiling by now, throw in the angel hair, cook according to the time on the package.

Once the pasta is done drain and toss with almond mixture, uncooked herbs and remaining ingredients.

Taste! You want it a little tart, pretty green, some crunch, spice and just enough cheesy buttery goodness to make you feel like it is the beginning of a well deserved weekend.

 

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One Response

  1. Alison says:

    This sounds great. I loathe pine nuts and almost always use walnuts in my pesto…haven’t tried almonds yet. Can’t wait to give it a go (with gluten free pasta). =)

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